Easy Beef and Bean Chili
Warm up your weeknight dinners with this hearty and flavorful Easy Beef and Bean Chili! Ready in just 45 minutes, this crowd-pleasing recipe combines seasoned ground beef, a medley of kidney and black beans, and a rich, tomato-based broth infused with chili powder, cumin, and paprika for bold, smoky flavors. Perfect for busy evenings, it's an easy one-pot meal that’s both satisfying and simple to make. Customize your bowl with toppings like shredded cheddar, sour cream, or fresh cilantro, and pair it with crusty bread or tortilla chips for the ultimate comfort food experience. Ideal for potlucks, meal prep, or cozy family meals, this savory chili recipe is as versatile as it is delicious.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 15 ounces Diced tomatoes
- 8 ounces Tomato sauce
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
- 4 tablespoons Sour cream (optional, for topping)
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if necessary.
Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.
Drain and rinse the kidney beans and black beans, then add them to the pot.
Sprinkle in the chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper (if using). Stir well to ensure the spices are evenly distributed.
Lower the heat to medium and let the chili simmer for 25 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed. If the chili is too thick, you can add a little more beef broth or water to reach your desired consistency.
Serve hot, garnished with chopped cilantro. Optionally, top with shredded cheddar cheese and a dollop of sour cream for extra richness.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 5.8 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
